Open the package of Pillsbury Crescent dough and lay flat on a lightly floured surface. Using a lightly floured rolling pin, gently roll the dough to 1/4-inch thickness, pinching together any open seams as needed. Cut dough into 2 inch squares and place each square into a mini muffin tin so corners point up.

In a medium bowl, stir together the pears and apple sauce. Spoon enough pear mixture into each pastry-lined muffin tin to fill 3/4 way up. Bake for 10 to 12 minutes or until crust is light golden brown.

Meanwhile, stir together the cream cheese and sugar until well blended. Remove from oven and allow to cool slightly. Top with a dollop of sweetened cream cheese to serve.